Fresh pasta with ricotta, lemon zest, peas, and linguine for a bright, creamy Italian-inspired spring dish.
# What You'll Need:
→ Pasta
01 - 14 oz linguine
→ Vegetables
02 - 1 cup fresh or frozen peas
03 - 2 cloves garlic, minced
04 - Zest of 1 lemon
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons fresh parsley, chopped
→ Dairy
07 - 1 cup ricotta cheese
08 - 1/2 cup grated Parmesan cheese
→ Pantry & Seasoning
09 - 2 tablespoons extra-virgin olive oil
10 - 1/2 teaspoon salt, plus more for pasta water
11 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package directions. Reserve 1/2 cup pasta cooking water, then drain using a colander.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, stirring until fragrant but not browned.
03 - Add peas to the skillet. Cook for 2 to 3 minutes, or until peas are bright green and tender. Increase cook time slightly if using frozen peas.
04 - In a mixing bowl, combine ricotta, lemon zest, lemon juice, grated Parmesan, salt, and black pepper. Stir until the mixture is smooth and well blended.
05 - Transfer drained linguine and sautéed peas with garlic and oil to the bowl. Toss gently with the ricotta mixture, adding reserved pasta water gradually until the sauce achieves a creamy consistency.
06 - Sprinkle chopped parsley over the pasta. Adjust seasoning as needed. Plate immediately, garnishing with additional Parmesan and lemon zest if desired.
